Cinnamon Marshmallow Puffs

How is the weather where you are? It’s been a roller coaster here in Ohio this past week! From single digits less than a week ago to 60 degrees as a high today. So crazy! Global warming? El Nino? Who knows? I do know when the weather is insanely cold like it was this past weekend, recipes like these Cinnamon Marshmallow Puffs are too cozy to resist!

So, I was flipping through some cookbooks trying to decide exactly which comfort food would be the lucky winner, and these Cinnamon Marshmallow Puffs jumped off the page at me. The perfect antidote to the harsh winter chill! Cinnamon rolls are such a classic comfort food, and I loved this tasty twist!

Am I the only one who seems to always have crescent rolls in the fridge? They’re so versatile, and you never know when they might come in handy. Case in point, right? So, there was one ingredient on-hand. I also had some marshmallows in the freezer. The rest of the ingredients were ones I always have stocked, so these Cinnamon Marshmallow Puffs were totally meant to be on a freezing cold January day!

Did you know that you can freeze marshmallows and keep them fresh to use in the future? Sure thing! Next time you have a partial bag leftover, freeze the rest in a freezer bag for up to 3 months, and then thaw when you are ready to use.

I love the simplicity of these Cinnamon Marshmallow Puffs! Just coat the marshmallows in cinnamon, sugar, and flour and wrap in a crescent roll. The magic happens when the marshmallows melt while baking, creating a nice hollow puff. All the sugary, cinnamony goodness pools in the bottom of the puffs, resulting in a party for the taste buds!

I couldn’t resist adding a bit more comfort to the comfort food by adding a generous spoonful of cinnamon glaze over the already scrumptious puffs. More is most definitely better in this case!

One quick note: the puffs may split while baking. That’s okay! Just keep a baking sheet on the lower oven rack to catch any spills. Then, when the puffs come out of the oven, bring the edges of the split together. The melted sugar from the marshmallow will act as a glue to mend the puff. With the yummy cinnamon glaze on top, no one will even know!

These Cinnamon Marshmallow Puffs are easy enough to make, it may be a fun stuck-indoors recipe to make with the kiddos. Or maybe not. You may be thinking, Stephanie, you’re insane. This would be a disaster with kids! It just seems like it would be fun for them to do. I don’t have kids, so I honestly have no clue. I’ll take your word for it either way. 🙂

Whether you have assistance from the little ones or make them in blissful solitude, these Cinnamon Marshmallow Puffs are an excellent treat for a cold winter day.

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Cinnamon Marshmallow Puffs

Prep Time

35mins

Cook Time

14mins

Total Time

49mins

Course:
Breakfast

Servings: 8

Author: Adapted from Pillsbury Best of the Bake-Off Cookbook

Ingredients

Puffs

2tablespoonssugar

1tablespoonall-purpose flour

½teaspoonground cinnamon

1can refrigerated crescent dinner rolls8 ounce

8large marshmallows

2tablespoonsmargarine or buttermelted

Topping

2/3cuppowdered sugar

½teaspooncinnamonscant

1tablespoonmilk

¼cupchopped pecans

Instructions

Puffs

Preheat oven to 375 degrees F. Place an empty cookie sheet on lower oven rack to catch any spill over.

In a small bowl, combine sugar, flour, and cinnamon. Separate dough into 8 triangles.

Dip one marshmallow into melted butter; roll in sugar mixture. Place marshmallow on wide end of one dough triangle.

Roll up dough starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough, firmly pinching edges to seal.

Dip bottom of dough ball in melted butter and place butter-side down in an ungreased muffin cup.

Repeat with remaining marshmallows.

On middle rack, bake for 12-14 minutes or until golden brown. Immediately remove from muffin cups and cool on a wire rack.

Topping

Place cooling rack over a sheet of wax paper.

In a small bowl, mix together powdered sugar and cinnamon. Add the milk and blend until smooth. (If icing is too thick, add a bit more milk.)

Spoon about 2 teaspoons over each roll and sprinkle with chopped pecans.